Angel's Food Cake
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1644Calories
38 gProtein
337 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1644 kcal
Protein38 g
Carbohydrates337 g
Fiber0 g
Sugars213 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium1650 mg
Potassium723 mg
Calcium1170 mg
Iron12 mg
Magnesium87 mg
Phosphorus905 mg
Zinc3.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)11 mg
Folate298 mcg
Choline337 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 43. The excerpt below is the record exactly as published.
Angel's Food Cake. Whites of 11' eggs; iy2 cups sugar; 1 cup of flour; 1 teaspoon cream of tartar; flavoring. To the stiffly beaten whites of eggs add the sugar, then gradually the flour and cream of tartar sifted together. Flour should be sifted five times. Bake in an ungreased pan in a moderate oven 45 minutes. MRS. AUG. JORDAN. Angel's Food Cake. 1 cup sugar, sifted 3 times; 1*4 cups flour; 3 teaspoonfuls baking powder ; a pinch of salt ; whites of 2 eggs, beaten stiffly; 1 cupful milk; vanilla flavoring
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